Until I moved to our vegetable farm I absolutely hated beets and avoided them at all costs. Yet here I am staring out at the drifted snow and frozen lake with a bowl of borscht in my hand. The smell alone is enough to make you swoon. I feel a sense of gratitude for learning to love the darn things. Our farm is committed to growing vegetables without chemicals (which can significantly alter their flavor) so when I tried them again I was surprised by their inherent sweetness. What was I thinking? They are one the best things you can eat; full of essential vitamins and minerals. They are low in calories and sodium along with assisting in the reduction of inflammation in the body. They also support heart, digestion and brain function. So what’s not to like? There’s nothing like a bowl of warm goodness to set you straight.
INGREDIENTS:
2 tablespoon extra-virgin olive oil
1 medium leek, cleaned and sliced thinly (make sure you use the light green part as well)
2 garlic cloves, finely minced
1 medium red onion, peeled and chopped
4-6 carrots, peeled and grated on the large holes of a box grater
1 large sweet potato, peeled and cut into bite size chunks
6 small or 3 large beets, peeled and cut into bite size chunks
3 cups of thinly sliced red cabbage
1/4 cup minced fresh dill
8 cups organic vegetable stock (or homemade of course)
1/4 cup red wine vinegar
Greek yogurt to serve (optional)
INSTRUCTIONS:
Heat the olive oil in a soup kettle or Dutch oven on medium high heat.
Add leek, garlic and red onion. Saute until soft and translucent.
Add sweet potato, beets and grated carrot. Cook for 5 minutes stirring frequently.
Add red cabbage, dill and vegetable stock. Bring to a boil and reduce heat to medium. Simmer for 30 minutes or until beets are soft when a paring knife is inserted.
Add red wine vinegar off heat. Serve in bowls topped with a dollop of yogurt if using and sprinkle additional fresh chopped dill on top.
Serves 6-8
“Soup fills us, nurtures and comforts us. Soup is the song of the heart and the home.”
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